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Tuesday, March 19, 2013

Rosemary Cheesy Potatoes

Remember the little story about my rosemary
plant (Rosemary
Lemon Chicken)?? Despite 100% tender loving care, the plant is still as it is. Sob! Sob!! Perhaps too much of water since its been raining continuously and then back to burn-baby-burn hot weather. I'm not giving up. To nurture the plant, I pruned it again and used the leaves for this potato dish - baked for a nice crispy outer skin and topped with cheese.

Ingredients

3 medium size potatoes - boil till 3/4 tender.

Grated Parmesan Cheese - as needed

2-3 rosemary sprigs - remove leaves from
stems and shredded

1 tbsp butter

Salt and pepper for taste

MethodCut potatoes into two and then slice into
medium size pieces with the skin on.

Place potatoes and rosemary into a bowl.

Mix with butter and season with salt and pepper.

Spread potatoes on a baking tray.

Bake at 170C for about 15 mins or until
the outer layer becomes light brown in color.
(In between, turn potatoes over to brown the other side).Pick the potatoes with a thong and place
of a serving plate.

Maybe you should dig up the rosemary and plant it in a pot with lots of drainage. or re plant in the ground with lots of pebbles underneath since it rains a lot or even mix the soil with sand to promote drainage? I notice that your rosemary is tall and thin. Rosemary and lavender plants benefit from having their branches cut down if you don't use them too often, so they'll be bushy. Hope that helps, sorry if you already knew all that! Love this combination, btw!

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Nava K

Life is not style. But sure, I have my own style and I write in my style about LIFESTYLE!! For enquiries, food reviews, product reviews, advertorial, sponsorships, event or media invitations etc, please email at: krishnan.nava@gmail.com